Ingredients
- 5 sprigs coriandar
- 1 1/2 kg whole chicken, skin removed and cut into pieces
- 2 quarts water
- 4 cups uncooked basmati rice
- 1 bay leaf
- 4 pods green cardamom
- 1 pod black cardamom
- 1 cinnamon stick
- salt to taste
- 1/4 tsp powdered yellow food coloring
- 2 1/2 tbsp oil
- 3 tbsp plain yogurt
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1 tbsp ginger paste
- 2 small green chile peppers
- 2 medium tomatoes, chopped
- 2 tbsp garam masala
- 1 tbsp dried mint
- salt and pepper to taste
Directions
In a large skillet heat the oil over medium heat and mix the yogurt. Place the onion in the skillet and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the coriandar. Place the chicken in the skillet. Reduce heat to medium-low. Cover and continue cooking for 45 mins and stir occasionally, until chicken juices run clear. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low and simmer for 20 mins. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.
